Patatas Bravas Inspired Sausage Traybake
with Peas, Onion and Smoked Paprika
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Chicken Stock Paste
Not included in your delivery
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes into 2cm chunks (no need to peel).
Halve and peel the onion, then cut each half into 3 wedges.
Pop the the potato and onion onto a large baking tray. Drizzle with oil, sprinkle over half the smoked paprika, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
Meanwhile, pop the sausages onto another baking tray.
Bake on the middle shelf until golden brown and cooked through, 20-25 mins. Turn halfway through. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.
When the sausages have 5 mins of roasting time remaining, add the peas to the roasting tray, drizzle with oil and season with salt and pepper. Return to the oven for the remaining cook time, 5 mins.
Meanwhile, pop a small saucepan on medium-high heat. Stir in the passata, chicken stock paste, remaining smoked paprika and half of the honey (see pantry for amount). Bring to the boil, then reduce the heat, cover with a lid and simmer until slightly thickened, 2-3 mins.
Season with salt and pepper.
When everything's ready, share your sausages and peas between plates. Share the roasted veg between plates, spoon over the bravas tomato sauce and drizzle over the mayo (see pantry for amount).
Drizzle the remaing honey (see pantry for amount) over the sausages to finish.